Eggplant, Red Pepper and Spinach Curry

1 hours Prep: 5 minutes Cook: 1 hours

118 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	medium	eggplant	cubed
1	x	salt
1	large	spanish onion	chopped
2	tablespoons	ghee (clarified butter)
1	tablespoon	ginger	grated
1	tablespoon	cumin
2	teaspoons	coriander
1	teaspoon	cinnamon
1/2	teaspoon	turmeric
1/8	teaspoon	cayenne pepper
1/8	teaspoon	cardamom seeds	ground
1/2	teaspoon	salt
1/2	cup	apple juice
1	cup	water
10	ounces	spinach	washed, stemmed
2	each	sweet red bell peppers	cubed
1	tablespoon	lemon juice

Directions

Sprinkle eggplant with salt, place in a colander and set aside for 20 to 30 minutes.

In a medium pot, heat ghee.

Saute onion till translucent. Add all the spices in order and sauté for 2 minutes, stirring constantly.

Rinse eggplant.

Add to the pot along with the apple juice and water.

Cover and simmer over low heat for 10 to 15 minutes.

In another pot, cook the spinach in a very small amount of water till it becomes limp but remains bright green.

Drain and cool. Chop when cool enough to handle.

Add bell pepper to the eggplant, cook for 5 minutes.

Stir in spinach, lemon juice and extra salt if required.

Simmer for 2 to 3 minutes.

Serve over rice toped with toasted cashew nuts.

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Nutrition Facts

Serving Size 256g

Amount per Serving

Calories 118 49% of calories from fat

	% Daily Value*
Total Fat 6.0g	10%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 356mg	15%
Total Carbohydrate 16.0g	5%
Dietary Fiber 3.0g	12%
Sugars 10.0g
Protein 2.0g	4%

Vitamin A	56%		Vitamin C	162%
Calcium	6%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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